Eggplant and Jackfruit Seed Curry

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 cups - Eggplant chunks
  • 15 - Jackfruit seeds
  • 1 Onion (big and chopped)
  • Few curry leaves
  • 1 tsp - Mustard seeds & cumin seeds
  • Gingili oil
  • Peanut spice powder (Roast and ground):
  • 1/4 cup - Raw peanuts
  • 1 tbsp - Coriander seeds
  • 5 Dry red chillies
  • 1 tsp - Channa dal
  • 1/2 tsp - Cumin seeds
  • 2 tsp - Desiccated coconut
  • 10 Peppercorns

How to Make Eggplant and Jackfruit Seed Curry

  • Dry roast all the ingredients except the peanuts given under 'Peanut spice powder'.
  • Grind the roasted spices along with raw peanuts into a fine powder and keep aside.
  • In a separate vessel cook the jackfruit seeds in water until it turns a bit soft.
  • Drain the water, keep it aside.
  • Heat gingili oil and let the mustard seeds splutter.
  • Add cumin seeds, the chopped onions, curry leaves, and saute until the onions turn translucent.
  • Add the chopped eggplant and cook for few minutes.
  • Add the cooked jackfruit seeds, peanut spice powder, salt and cook on simmer with lid closed until the vegetables get well cooked, (don't add water at all).
  • Delicious eggplant and jackfruit seed curry is ready.
  • Recipe courtesy: Priya Easy N Tasty Recipes